COMMUNITY HEALTH OUTREACH 193
11:607:200 Principles of Leadership (3)
An introduction to leadership. Topics covered include developing leadership skills, creating a vision, and overcoming obstacles.
11:193:232 Community Gardening for Health and Wellness (3)
This course emphasizes the nutritional and social health benefits of community gardening with an added focus on developing agricultural and community leadership skills. Topics include soil, plant, and pollinator health; garden design, marketing, and financial management; human nutrition and food security; and the social implications of community gardening. Course includes hands-on field experience and field trips to gardens in the New Brunswick area.
11:193:255 Integrated Nutrition, Health, Environment and Agricultural Systems (3)
This course examines the movement of food from seed to table. Students will explore local food systems; sustainability; food-related issues that impact agriculture, health, and community; successful programs; and challenges to improving food system, food, and health.
11:193:259 Cooking Healthy, Economical Meals on a College Budget (1)
Basic principles of food safety, nutrition, meal preparation, and food choices on well-being and pocketbook; nutritional value, balanced meal plans, food handling, and cooking techniques.
11:607:381 Presentation Skills: Advocating for Change (3)
This course will strengthen student presentation and public speaking skills with the leadership focus on advocating for change, participating in civic engagement, and promoting community service.
11:607:401 Foundations of Program Planning (3)
Students develop the skill set to methodically design, develop, implement, and evaluate educational programs that are effectiveness-based and impact-driven. This course is beneficial for students pursuing careers in health care, public health, human services, education, community development, nongovernmental organizations (NGO), faith-based organizations, nonprofits, government (local, state, federal), foundations, and businesses and corporations.
11:607:402 Building Community Partnerships (3)
This course presents key elements for building collaborative partnerships. Students examine various coalition/community partnership frameworks and models and develop leadership skills necessary to initiate, build, evaluate, and sustain durable coalitions and community partnerships. This course is beneficial for students pursuing careers in health care, public health, human services, education, community development, nongovernmental organizations (NGO), faith-based organizations, nonprofits, government (local, state, federal), foundations, and business and corporations.
11:193:413 Community Interventions in Obesity (3)
The course examines the multifactorial aspects of obesity, maintenance of healthy weight, the relationship of weight status and chronic disease prevention, and provides an overview of obesity and its relationship to public health. Traditional and novel nutrition and exercise theories as well as current popular diet and exercise trends will also be discussed. The course also introduces assessment of obesity, dietary habits, and physical activity and interventions to improve health at both individual and environmental levels.
11:193:421 Wellness Behavior (3)
In today's world, health and wellness are headline news. What can you do to change your behavior to ensure a long and healthy life along with helping to improve the health of those people around you? Getting and staying well is a worthwhile goal no matter where you are right now. You can make positive changes for yourself and you can be an agent for change for your family, friends, and community.
11:193:438 Women, Food, and Health (3)
Women have a complex relationship with food and there are many factors that influence this relationship. In this course students will explore the various aspects of women's relationship with food and the impact on health. Themes that will be addressed include: changing nutrition needs over the life span; emotional, societal, and cultural influences on food choice; the role of nutrition in the causation, prevention, and treatment of diseases and health conditions that are prevalent in women of all cultures; historical trends in nutrition and food; marketing food to women; body image and eating disorders; and the link between women, poverty, food, and health.
11:193:440 Community Health Outreach Practicum (1)
Students will participate in a community health outreach experience-based practicum. Students will gain knowledge, skills, and practical hands-on experience in community health outreach.